<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="41346" val="182227">梅菜扣肉</h1><div class="bmayi mbm" >
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					梅菜，又称梅干菜，霉干菜，广东惠州的特产，又称为“惠州贡菜”。乡间民用新鲜的梅菜经凉晒、精选、飘盐等多道工序制成，香气扑鼻，不寒、不燥、不湿、不热，被传为“正气”菜，而久负盛名，据说它与盐焗鸡、酿豆腐同时被称为“惠州三件宝”。梅菜不仅可以独成一味菜，又可作配料制成梅菜扣肉、梅菜蒸牛肉、梅菜蒸鲜鱼等菜肴。    梅菜扣肉，是用猪五花肉与梅菜经过煮，煎炸，蒸制而成，颜色酱红油亮，咸鲜味，肉质软烂，梅菜吸油，使得五花肉肥而不腻，又吸收了梅菜的浓郁芳香。实为一道经典的菜。<br />
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>500g</span>
					</td><td>						<span><label class="fcbm inblok">梅菜</label></span><span class='right'>100g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">红绿辣椒（不喜欢辣椒的就不用了）</label></span><span class='right'>各1个</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>1汤匙</span>
					</td><td>						<span><label class="fcbm inblok">八角</label></span><span class='right'>2个</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>几瓣</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>3汤匙</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">老抽</label></span><span class='right'>3汤匙</span>
					</td><td>						<span><label class="fcbm inblok">油</label></span><span class='right'>4汤匙</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">葱姜</label></span><span class='right'>几片</span>
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					<h2>梅菜扣肉的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/d/0/1/yuan_d0b65726f5604faae77bf7603373ea41.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 梅菜浸泡一会，然后把叶子舒展开，仔细洗净，浸泡备用。五花肉洗净，入锅加水，葱姜片，八角1个，煮30分钟，用筷子可以插入即可。捞出趁热浇上老抽，沾匀。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/8/3/yuan_08dd73addcc22fdbc3bfd33ad7682cf3.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 锅里热油，放入五花肉肉皮朝下，煎一会至肉皮油光发亮。（肉皮一煎会暴油，小心烫伤）捞出晾凉后切片。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/e/0/3/yuan_e05861cc6a02e45b8e8d4e1e5e889c53.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 锅里剩余油用来炒梅菜。在肉晾凉的过程中，炒梅菜。梅菜先捞出挤干水份，煎肉剩下的油，放入切碎的蒜和青红小辣椒爆香，倒入梅菜翻炒，</p>
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													<p class="p1"><span class="fwb">4.</span> 加入第一步中浇肉剩余的老抽，再加生抽，八角，糖，水100ml，根据自己口味再加入适量盐，盖盖焖一会即可。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/e/4/e/yuan_e43c6dcc158881c5cc63ede585eb8d5e.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 晾凉切片的肉，风车状摆入大碗里，把炒好的梅菜均匀铺在肉上面，剩余汤汁一并浇上。入蒸锅蒸1-1.5小时。取出，滗出汤汁。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/f/4/f/yuan_f4205fcb4f3da404c10134c336704fff.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 用一个稍大的深盘扣在大碗上，迅速翻转倒扣。滗出的汤汁加少许淀粉入锅加热至稍微粘稠，浇在大盘的扣肉上即可。</p>
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